Sea Salt Caramels
Kirkland Signature
Vegetable-oil spray
Parchment paper
4 cups heavy cream
2 cups light corn syrup
4 cups sugar
3/4 cup ( 1 1/2 sticks) unsalted
butter, cut into pieces
1 teaspoon vanilla extract
2 teaspoons Kirkland Signature
Mediterranean sea salt,
medium grind
2 teaspoons Kirkland Signature
Mediterranean sea salt,
coarse grind
Spray a 16 1/2-by- 11 3/4-inch baking pan (a half-sheet pan) with vegetable-oil spray;
line with parchment paper and spray the parchment. Set aside.
Put cream, corn syrup, sugar and butter in a large stockpot. Bring to a boil over high
heat, stirring to melt butter and dissolve sugar, about 10 minutes. Cook over medium-
high heat, stirring often, until temperature reaches 248°F (firm-ball stage) on a candy
thermometer, about 20 minutes.
Remove from the heat and stir in vanilla and medium-grind sea salt until combined.
Immediately pour into the prepared pan without scraping the pot. Sprinkle coarse-grind sea salt in an even layer over the top. Let stand, uncovered, at room temperature
for 24 hours without moving.
Using a large knife, cut around outside of caramel in pan. Lift caramel out of pan
and remove parchment paper. Cut into 1-by- 1 1/4-inch pieces, or other shapes. Wrap
each piece in cellophane or waxed paper so they keep their shape. Makes about
150 caramels.
Note: The Kirkland Signature Mediterranean sea salt grinder can be conveniently
adjusted from a coarse grind to a fine grind.
